Go Back
classic oven baked Mac and cheese

Classic Baked Mac and Cheese

This dish is the perfect comfort food, featuring a creamy cheese sauce, tender noodles, and a crispy bread crumb topping. Whether you're looking for a tasty weeknight dinner or a hearty dish to bring to a potluck, this recipe is sure to be a hit.
Print Recipe Pin Recipe

Ingredients
  

  • 1 lb Elbow pasta
  • 1/2 cup Unsalted butter
  • 3 tbsp All-purpose flour
  • 2 cups Half & half
  • 1 cup Whole milk
  • 2 cups Mozzarella cheese grated
  • 2 cups Colby-Jack cheese grated
  • 1 cup Gruyere cheese grated
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Panko bread crumbs
  • 1/2 cup Parmesan grated

Instructions
 

  • Preheat oven to 425°. Cook elbow noodles in a large pot according to package directions and strain. Set aside.
  • Melt 6 tablespoons of the butter in the large pot over medium-low heat. Whisk in flour and continue whisking until a light roux* is formed.
  • Pour in the half and half and the whole milk one cup at a time, whisking thoroughly after each addition. Continue whisking until the mixture becomes thick and creamy.
  • Switch from a whisk to a large spoon. Stir in 1 cup of gruyere cheese until melted. Then stir in 1 cup of Colby-jack cheese until melted. Then stir in 1 cup of mozzarella cheese until melted. Add garlic powder, onion powder, salt, black pepper, and half of the dried parsley and stir to combine. Turn off the heat.
  • Pour the cooked elbow pasta into the cheese sauce and mix until all the noodles are coated. Transfer to a 13 x 9 casserole dish.
  • For the topping:
    Sprinkle the remaining mozzarella and Colby-jack cheese over the pasta in an even layer. Then, melt the remaining 2 tablespoons of butter in a microwave safe bowl. Stir the panko bread crumbs into the hot butter until all the crumbs are soaked through and it reaches a soft, crumbly consistency. Sprinkle the bread crumb mixture over the pasta in an even layer. Finally, sprinkle the parmesan over the pasta as the final layer.
  • Bake the mac and cheese in the 425° oven for 20 minutes, or until the bread crumbs and cheese become browned and bubbly. Finish with a sprinkle of the remaining dried parsley on top.

Notes

*A roux is fat (usually butter) and flour cooked together and is used to thicken sauces. In a light roux, the flour and butter should be well incorporated together and very pale brown in color.